Ingredients

• 2 cups shortening
• 1 pound boneless beef top loin
• 1.25 cups all-purpose flour , divided
• 0.25 teaspoons garlic powder
• 1 cup buttermilk
• 1 large egg , beaten
• salt and pepper to taste
• 1 quart milk

Instructions

1. 1 Heat 1/2 inch shortening in a large, heavy skillet to 365 degrees F (185 degrees C).
2. 2 While shortening is heating, cut beef crosswise into 4 equal cutlets. Pound each cutlet thinly with a moistened mallet or the side of a cleaver.
3. 3 Mix together 1 cup flour and garlic powder in a shallow bowl. Beat together buttermilk, egg, salt, and pepper in a second shallow bowl. Dip cutlets in flour mixture, turning to coat evenly. Dip in egg mixture, then in flour mixture once more.
4. 4 Cook cutlets, one at a time, in hot shortening until golden brown, turning once. Transfer to a paper towel-lined plate. Drain grease, reserving 1/2 cup drippings in the skillet.
5. 5 Blend remaining 1/4 cup flour into reserved drippings to form a paste. Cook and stir over medium heat, gradually adding milk until desired consistency is reached. For thicker gravy, add less milk; for thinner gravy, stir in more. Season gravy with salt and pepper. Serve over fried cutlets.

Nutrition per serving